How Hot is YOUR Kitchen?? – Another cooking demo….

Apparently my kitchen gets so hot that my coconut oil gets, “liquid-y”….

Along with having a lot of fun with our cooking demos, I am also inventing new words, and if anything, giving my family yet another reason to laugh at me!!

In this demo we make Savory Cauliflower Fried Rice, Pork Chops, and my Walnut Pesto Sauce. [Read more…]

Everyday Paleo Pizza

Paleo Pizza

Last year a trainer friend of mine at Norcal turned me on to paleo pizza made with almond meal crust.  Although I like this pizza and the crust works, I wanted to find a way to make the crust DELICIOUS, rather than just a vessel for the pizza toppings.  With a few tweaks to the original, I came up with this pizza crust recipe that I love so much that I am excited to make it again and use it for more than just pizza.

[Read more…]

Ginger Shrimp Salad and Curried Hash

If you haven’t noticed, I LOVE to cook  – but sometimes I get stuck in the same old chicken salad rut because it’s easy, and I know we all like it.  But today I needed an excuse to be in the kitchen, rather then venturing out into the 105 degree weather so the boys and I  got a bit creative in the kitchen and the results were blog worthy!! [Read more…]

Kids Picks and Pot Roast

Maybe a few of you can relate, but it could be that I am just extraordinarily weak, but a secret about me: If I happen to have – oh I don’t know, something like chocolate ice cream in my house – I will eat it every time I set my eyes on it until it’s gone.  Why?  Because IT’S THERE!!!  I am a strong woman, I take charge, I love eating paleo, I love feeling healthy, and gosh darn it I love ice cream.  This doesn’t make me bad – nor does it mean that I lack motivation or will power or whatever other buzz words the “diet” experts like to throw around out there, it just means I like ice cream.  So, what’s the solution to my dilemma?  I rarely let ice cream find it’s way into my home.  Instead, if we want ice cream, we leave our house and go to our favorite ice cream joint, and I eat one little scoop, and move on with my life.  So – how does this relate to my title of Kids Picks?  Well, the same is true for kids.  If you have a bunch of crap food in your house that you do not want your kids to eat, guess what – that’s what they will want to eat because it’s THERE!!  Solution – rid your house of the foods you do not want your kids, or yourself to have and replace these items with healthy choices.  My kids are total foodies and love to help create, choose, and pick what they want to eat.  And I can let them because in my home, they do not have a unhealthy option to pick from.

Pictured is the lunch created yesterday by my 6 year old, and the dinner cooked solely by my 14 year old (lettuce wrapped burgers with grilled onions and sauteed brussel sprouts.)

Also, here is my new favorite pot roast recipe that I adapted from a recipe that I saw on the Food Network.

Pork Pot Roast

1 Boston pork roast (4.5 lbs) or beef chuck roast

6 carrots

5 celery stalks

2 leeks

2 yellow onions

6 fresh thyme branches

6 garlic cloves

2 14 oz cans of diced organic salt free tomatoes

2 cups red wine

1 1/2 cups organic free range chicken broth

4 tbsp organic butter

1/4 cup coconut flour

Sea salt and crushed black pepper to taste

In a large soup pan or dutch oven add the olive oil and heat over medium heat.  Sprinkle a bit of  sea salt (if desired) and the crushed black pepper all over the roast. Roll the seasoned roast in the coconut flour.  Sear the roast in the large soup pan for 4 minutes on each side (make sure you get the top and bottom of the roast seared as well).  While the roast is searing, chop the veggies into large pieces.  When cutting leeks, make sure to cut in half lengthwise and rinse well because they are full of sand and dirt in between the layers. Remove the roast from the pan and add  all the veggies and cook in the drippings from the roast until the onions and leeks become tender.  Add the wine, chicken stock, canned tomatoes, thyme branches (tie them together with some cooking twine so they are easier to remove later), and a bit more sea salt and pepper.  With the flat part of your knife blade, crush the whole garlic cloves (as pictured) and toss those in as well.  Stir well and bring to a boil.  In the meantime, place your roast in a crock pot (this will only work if you have a big crock pot).  Pour the vegetable mixture over the crock pot and cook on high for 4 hours and on low for 1 hour.  If your crock pot is not big enough, you can cook the roast in a dutch oven or large roasting pan at 325 for 2 1/2 hours and then turn down to 250 and cook for another hour.  After the roast is done, remove  the roast from the vegetable mixture.  With scissors, remove the string holding the roast all together, and slice thin.  Remove the thyme branches from the vegetable mixture and pour half of the veggie mixture into a food processor or blender, add the butter, and blend until smooth.  On a large serving platter place the sliced meat and top with the remaining cooked veggies and pour the blended sauce over all of it.

This recipe is a good one to make on a weekend when you have a bit more time.  I made this for my sister and her family and in my haste, I forgot to take a picture of the final product but it turned out so good, I had to share it with you all anyway.


[nggallery id=73]

Grilled Chicken with Walnut Pesto Sauce and Warm Arugula Salad…

Pesto is an amazing sauce; it makes anything taste good from scrambled eggs to salad – so I have been working on a decent paleo version.  I think I came up with a pesto recipe, that in my humble opinion is better then most pestos which are laden with parmesean – and it’s super easy to put together.  Tonight I grilled some chicken and poured the green goodness on top and served this dish with a Warm Arugula Salad, and our favorite Smashed Cauliflower.  I have a bunch of left over pesto that I can’t wait to use as a topping for whatever else I eat tomorrow!!  [Read more…]

Spice Rub Crock Pot Chicken

I love, love, love my crock pot and came up with a new and insanely easy spice rub chicken recipe that I hope you all enjoy!

Spice Rub Crock Pot Chicken

1 5-6 lb free range organic chicken – giblets removed, rinsed, and patted dry with paper towels

1 white onion sliced

1 tsp sea salt (optional)

2 tsp paprika

1 tsp cayenne

1 tsp white pepper

1 tsp poultry seasoning

1 tsp garlic powder

Cover the bottom of the crock pot with the sliced onions.  Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken.  Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot).  No need for any liquid, the chicken will cook in it’s own juices.  Make sure you spoon the onions and a little bit of the juices over the chicken when you serve it.  I served my chicken with our favorite brussel sprouts, steamed for 5 minutes and then sauteed with a little olive oil, dried dill, garlic powder, and pepper.


[nggallery id=58]

Dry Rub Burgers and Sweet Potato Rounds

First – props to Jaden (my six year old) for taking all the photos for this blog post.  You rock J!!  

This dry rub recipe works well on burgers but is also bangin’ on rib eye steaks and probably on chicken too (haven’t tried that yet, but could imagine it would be tasty…)

Also, a big shout out to AJ at for sharing the awesome sweet potato recipe, it’s simply delicious! 

Dry Rub Burgers

1 ½ tbsp chili powder

2 ½ tsp paprika

1 tsp cumin

¼ tsp cayenne pepper

¼ tsp ground white pepper

2 1/2 lbs grass fed ground beef (makes about 7-9 medium sized burgers)

sea salt to taste

Mix all dry rub ingredients together.  Form hamburger meat into patties and cover both sides generously with the dry rub.  Let the burgers sit in the fridge for about 30 minutes before cooking.  Either grill or pan fry about 4 minutes each side for medium, less for rare, more for well… (sprinkle on sea salt once the burgers are in the pan or on the grill).

Sweet Potato Rounds

2-3 yams

3-4 egg whites

21 seasoning blend from Trader Joe’s or Oregon, Thyme, and Garlic Powder

ground black pepper

sea salt

olive oil

Slice sweet potatoes into round discs.  Separate eggs and add as much 21 seasoning spice blend and black pepper as you like.  Dip each sweet potato round into the egg mixture and lay flat on a parchment paper lined cookie sheet.  Drizzle the rounds with olive oil and sprinkle on more seasoning – this is key – and then sprinkle on a little sea salt.  Bake at 350 for 30 -40 minutes.  The egg whites make these a little crispy, and I actually finished them under the broiler for about a minute which made them even crispier, but still soft and yummy in the middle. 


[nggallery id=51]